Thai chicken curry

Cooking time: 44 min
Servings: 4
Calories: 466.2 kcal
Fats: 23
Proteins: 42
Carbohydrates: 24.6

Step-by-Step Cooking Instructions

Step 1

In a wok or large skillet, add coconut milk, chicken broth, Thai curry paste and heat to a boil. Add chicken and potatoes, stir and bring to a boil again.

Step 2

Reduce heat and cook, uncovered, for about 15 minutes, until chicken and potatoes are tender.

Step 3

Stir in green onions, lime juice, peas, tomatoes and cook for 3-4 more minutes. Add coriander, season with salt and pepper to taste, stir.

Ingredients

400 ml of coconut milk
200 ml chicken broth
2 tbsp. l. Thai green curry paste
4 skinless chicken breast fillets, 600g total (cut into strips)
350 g potatoes (cut into large pieces)
6 green onions (cut into diagonal slices)
2 tbsp. l. lime juice
125 g fresh or frozen peas
8 small cream or cherry tomatoes (cut in half)
4 tbsp. l. fresh coriander
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